To make the dipping sauce: In a medium bowl, whisk together all the ingredients. Taste and add more soy sauce if you want it a bit saltier. Set aside until ready to serve.

To make the summer rolls: Fill a shallow bowl with water. Soak one rice paper wrapper in the water for 30 to 45 seconds, until pliable. Transfer the wrapper onto a clean cutting board. If it didn’t get quite flexible enough to roll, briefly dip it in water again.

Arrange the fillings along the bottom third of the wrapper. I use about 2 tablespoons of the rice noodles; equal amounts of the cucumber, carrot, bell pepper, mango, and scallions; a few fresh mint, basil, and cilantro leaves; 2 avocado slices; and a butter lettuce leaf for each roll.

Fold the wrapper over the filling and start rolling it up. About halfway through the roll, stop and fold in the sides, burrito style. Then finish rolling until you have a tight roll. Transfer the finished roll to a clean plate seam side down and drape with a damp kitchen towel while you assemble

and roll the remaining summer rolls. Once all of the rolls are finished, serve immediately with the dipping sauce alongside.